Todd Pinkham and Andrew Meyer, co-owners of Vermont Soy in Hardwick, VT, began selling fresh organic soymilk in 2007. Vermont Soy's
product line has since diversified to include artisan tofu, with more local and organic soy foods soon to come.

Todd Pinkham cultivated an interest in value-added agricultural products specific to Vermont as an undergraduate at Johnson
State College. With market demand for soy foods steadily increasing, Todd furthered his studies at the University of Vermont with food functional scientist
Dr. Guo. Dr. Guo, who came to teach at UVM from China, taught Todd how to craft authentic tasting soy foods. These time honored and traditional
processing techniques, combined with Todd's passion for premium-quality, fresh, organic, and local ingredients, is the essence
of Vermont Soy's product line.

Andrew Meyer, who grew up on a Hardwick dairy farm, believes in creating healthy food systems that support local economies and sustainable agriculture. Andrew furthered his
passion and dedication to family farms as an undergrad at the University of Vermont, as well as through his work on agricultural policy with U.S. Senator James Jeffords. Old friends
with a new vision, Todd and Andrew decided to join forces. They created Vermont Soy, a business dedicated to buying organic non-GMO beans locally, and processing
these beans into healthy, authentic tasting soy foods.